Make your own fig preserves from scratch with this easy canning recipe.

Recipe Summary

prep:
10 mins
cook:
1 hr 20 mins
additional:
1 hr
total:
2 hrs 30 mins
Servings:
64
Yield:
64 servings
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.

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  • Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.

  • Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.

  • Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.

Nutrition Facts

141 calories; protein 0.6g; carbohydrates 36.5g; fat 0.2g; sodium 58.5mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2003
Very good!!! Easy, and just like my mother used to make. Fig preserves are supposed to be in liquid. So this was just what I wanted. Thanks for sharing. Read More
(113)

Most helpful critical review

Rating: 3 stars
08/13/2003
Very easy recipe with simple ingredients. The fig preserves are tasty however they did not "set" and are very runny. Maybe they are not suppose to but I prefer my fig preserves thicker. Read More
(280)
46 Ratings
  • 5 star values: 34
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/12/2003
Very easy recipe with simple ingredients. The fig preserves are tasty however they did not "set" and are very runny. Maybe they are not suppose to but I prefer my fig preserves thicker. Read More
(280)
Rating: 5 stars
11/14/2003
Very good!!! Easy, and just like my mother used to make. Fig preserves are supposed to be in liquid. So this was just what I wanted. Thanks for sharing. Read More
(113)
Rating: 5 stars
07/29/2007
have been looking for a recipe for fig preserves for awhile. Love this one!! Thanks for sharing. The instructions were easy and it is now a part of my family recipe book! Read More
(87)
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Rating: 5 stars
09/14/2010
Having recently bought a house with a large fig tree in the back yard, I was looking for a good recipe that would use a lot of figs at once. (I love to eat the sweet and tender fruit straight from the tree and couldn't keep up with so many coming off each day.) My neighbor told me that her mother used to make fig preserves with lemon thinly sliced in them, so after making this recipe I gave her a jar of them with a pan of hot biscuits straight from the oven. It was a delight watching this 82-year-old woman literally devour two buttery biscuits filled with these figs. She was so thrilled and said that they tasted exactly like those that her Mother made many years ago. Thanks for sharing this wonderful recipe. Read More
(81)
Rating: 4 stars
06/15/2012
A good starter recipe. To the people who are taking out the lemon, DON'T! Figs are a low-acid food (ph below 5) and this means that mold and harmful bacteria will likely form UNLESS the fruit mixture has some kind of acid added to it (lemon juice, citric acid). The lemons in this are absolutely necessary, for food safety. If you don't use it, then your beautiful preserves are extremely like to make you sick, or could even kill you. Do not take that risk--ADD THE LEMON JUICE. Read More
(73)
Rating: 5 stars
09/10/2009
really really easy. try it for yourself. i added some nutmeg cinnamon vanilla and ginger instead of lemon. it made the house smell delicious. Read More
(53)
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Rating: 4 stars
07/03/2007
It came out very sweet nothing like store bought stuff with figs holding their form beautifully. Next time i'll put more lemon because mine came out sweet with no particular flavor. Great with yeast pancakes in place of a syrup. Read More
(31)
Rating: 4 stars
04/25/2006
delicious, this is how it should be made, and make with ease - thank you for sharing this with us. ps. added another lb to my weight, but who's counting? Read More
(26)
Rating: 5 stars
07/14/2011
Made these yesterday with only change of using 3 small lemons sliced very thinly. Hubby just gave me the thumbs up...ate several on some homemade bread. This recipe yielded 22 one-half pints as written. This recipe is the real McCoy!!! Read More
(25)